How to cook white beans?

Beans are a product valued by a huge number of people. Among its varieties, many prefer the white one, which is distinguished by its excellent taste and the ability to provide a feeling of fullness. In order for the beans to retain all their nutrients and exquisite taste, it must be properly prepared. Cooking this product has some subtleties that should not be neglected.

Experienced chefs know that soaking beans before cooking is important to get a tasty dish using such a product. Due to prolonged exposure to water, a number of important changes occur with it:

• the bean absorbs the liquid and becomes two to three times larger;
• after such a procedure it does not have to be boiled for too long;
• excess starch is removed from the product;
• soaking allows the beans not to boil softly into a mess;
• she gets a nice softness;
• after soaking the beans are better perceived by the body, they are not “puffy" the stomach.

Before soaking, you need to make sure that the beans have not dried out. In order for the beans to be soft after cooking, you need to use only the one that has not yet expired. From an old dry product, even if it is soaked in water for a long time, and then boiled for hours, it will not be possible to achieve an edible state. Beans should be sorted, removing all unnecessary, including those beans, the appearance of which does not inspire confidence. After that, the product should be rinsed with running water.

Soak in two ways.

• In cold water. To do this, the product is placed in a deep container, pour water at the rate of five glasses of water in a glass of beans and put in the refrigerator. The exposure time can range from twelve to twenty-four hours. If you do not put the beans in the refrigerator, you need to change the water so that the beans do not sour. It is better to do this every three hours.
• In hot water. This method is used when there is no time for normal product exposure. The beans are placed in a spacious pot with the same calculation as in the case of cold water. Put on the stove. After boiling boil another two or three minutes. Then removed from heat and kept closed for an hour under a closed lid.

Before cooking, the beans must be washed again by placing it in a colander. Water is poured into the pot, the prepared beans are placed there and put on a small fire. After boiling, the liquid is drained, and in its place cold is poured. Temperature drops allow the product to soften faster. If there is a concern that during cooking, the beans will stick to the bottom, you can lubricate it with vegetable oil, and then pour fresh liquid there and return the cooked product to the container.

In general, the preparation should take sixty minutes. And ten minutes before the process is completed, the future dish must be salted. A glass of product accounts for a teaspoon of salt (if you add it earlier, the grains will not become soft). To cook beans, you can use modern kitchen units. It is convenient to use the slow cooker.

When white beans are boiled in this modern miracle oven, the product is immediately flavored with pepper and salt to taste, mixed, poured with water so that it rises just above the grains themselves. In a slow cooker, beans are essentially stewed. It also takes an hour to cook. If it is not enough, you need to "bring the product to mind," adding to the processing an additional ten minutes. When using a double boiler, soaked beans are laid in a special container with clean water poured into it.

Cooking occurs at a temperature of eighty degrees. This is the optimal mode, allowing water to evaporate too quickly. At the same time, the steam itself constantly heats the water. This method of cooking is given up to two and a half hours.

The microwave also does a good job of cooking white beans. And much faster than with other methods of cooking. To cook white beans in such a furnace, you need to take a deep glass dish, put the soaked product in it and pour water (a little). Turn on at maximum power. And within ten minutes the beans will be ready for use.

Cooks with experience know that the microwave allows you to cook this product pretty soon, even if it was not pre-soaked. These grains need to be washed, pour water in a suitable for use in a microwave dish and put in the oven for maximum ten minutes. After the timer works, the beans must be removed, stirred and sent back for another twenty minutes. Then salt the beans and let them boil for another five minutes.

White bean food is full of satiety. If the grains are pretreated correctly, and then the product is cooked using the technology without any other components, you can make a simple garnish. Quickly manage to cook and more intricate dishes. These are soups, salads, and stews. The bean product perfectly “gets along” with any meat, mushroom and fish components. Beans can be fried in a pan with vegetables and use the resulting dish as the same side dish, and by itself. In addition to the beans in this case, you will need for cooking:

• carrot;
• onion heads - white and purple;
• celery;
• lemon juice;
• olive oil.

Beans put on the stove for cooking. Between times, grate the carrot and chop the onion into cubes. Celery stalks divided into neat roundels. All this fry in oil, enter a little lemon juice for a flavor. The beans that have reached the point of being ready to be combined with what is already in the pan, and fry at a slow pace for another fifteen minutes.

Beans can be cooked with vegetables and using pots. Even without adding meat, this food will help to perfectly satisfy hunger and enjoy its taste. Have to take:

• two glasses of boiled beans;
• one squash;
• two or three tomatoes or tomato paste;
• broccoli;
• a couple of carrots;
• cheese;
• onion and spring onions.

Boil the beans, not bringing it to full readiness. Peel carrots, grate and chop into small pieces. Do the same with the bow. Fry them together in a pan, add chopped tomatoes or a tablespoon of pasta. Zucchini and cabbage divided into small pieces, mix with roasted vegetables and arrange in pots. Half-cooked beans are added to the same salt. The pots are placed in the oven and boil the vegetable mixture for half an hour at a temperature of about one hundred and fifty degrees. Ten minutes before the end of the process, it is necessary to sprinkle the contents of the containers with a mixture of grated cheese and finely chopped green onions.

Bean salad will also be nourishing. The recipe assumes the availability of such products:

• zucchini;
• mushrooms;
• carrot;
• bow;
• parsley;
• salad;
• beans;
• sour cream.

Boil the bean product for fifty minutes, then add the small zucchini, cut into cubes, and continue cooking for another twenty minutes. Separately cook mushrooms. Salad leaves to break into small pieces (or cut with a knife), chop the parsley. Onions, diced and carrot, divided into circles, fry. Combine all ingredients in a deep bowl. Sour cream mixed with olive oil, this composition pour salad. Salt, leave for ten minutes, until the dish comes to readiness.

White beans make excellent soup. For its filling such products will suit:

• onion (purple);
• broccoli;
• celery;
• carrot;
• potato;
• tomatoes;
• tomato paste;
• greenery;
• olive oil.

All this can be taken in the amount of "by eye". Beans put stew. Cooking time is fifty minutes.Vegetables (onion, carrot, celery and broccoli) divided into cubes and fry in olive oil in a frying pan. Add tomato paste and simmer another eight to ten minutes. This will be a soup dressing. Zucchini cut into large slices, also to do with tomatoes and potatoes. Put them in a pot of beans. Boil until vegetables are ready. When until the end of cooking will be about five minutes, add frying. When serving, sprinkle the dish with finely chopped greens.

Tasty and easy to cook meat stew with white beans in a slow cooker. Should take:

• a pound of pork;
• three glasses of beans;
• four tablespoons of tomato paste;
• two tablespoons of sour cream;
• garlic to taste;
• a couple of bay leaves;
• three glasses of water.

Beans soak. Meat cut into pieces to fry in a slow cooker with an appropriate mode of processing. Place prepared legumes in the meat bowl and pour water (cold). Stew for an hour. When only minutes are left before cooking is completed, add the cream-tomato mixture into the dish.

The vegetable stew with beans in the slow cooker will also taste great and very nourishing. Need to cook:

• two glasses of white beans;
• two medium sized carrots;
• two bell peppers (preferably red);
• two small onions;
• two glasses of white beans;
• four small tomatoes;
• three cloves of garlic;
• two tablespoons of vegetable oil;
• salt, spices.

Beans better soak in the evening. With the start of cooking, divide the onion and pepper into cubes, grate the carrot coarsely on the grater, and divide the tomatoes into slices. In a slow cooker pour a couple of spoons of oil, then send the prepared vegetables there. Add tomato paste or tomato juice, spices. Mix everything and fry a little. Add beans and one and a half glasses of water to pass vegetables. On quenching takes an hour. Before the end of cooking, add the chopped garlic, mix with the main composition and cook a little more.

No worse than meat, bean cutlets are obtained. White variety in this case is the best option. Have to take:

• about four grams of beans;
• one hundred grams of semolina;
• two bulbs;
• one carrot;
• butter.

Soak beans soak at least eight hours. Then it must be cooked and mashed with a blender. Finely chop the carrot and onion and fry in a frying pan. Add to bean mass. Gradually add semolina into it. Then make the patties and fry.

Beans can be turned into nutritious paste with a high content of fiber and protein. Have to take:

• gram three hundred beans;
• three cloves of garlic;
• seasonings;
• lemon juice;
• vegetable oil.

Stew through the soaking beans and cook for a couple of hours, then mix the blender with the rest of the ingredients according to the recipe and refrigerate for several hours. You can eat just like that or spread it on bread.

Use the recommendations of professionals so that any dishes from the beans turned out "on the top five."

• After the time of soaking, the water in which the beans lay, you need to pour. Use it for cooking should not be. It gives bitterness and may harm the stomach.
• If you do not have time to soak the beans, you should decompose the grains into packets and place them in the freezer. At the time of cooking, they should be removed from there and thawed, not thawed, in cold water in a saucepan on the stove. After the water boils, on average to cook another thirty minutes. When ready, you can remove the fire.
• In order for the beans to retain white color after boiling water boils for the first time, it must be changed.
• Beans need to cook on low heat. When exposed to too high a temperature, the product will lose important useful components.
• In order to make the beans as soft as possible, at the very beginning of the process, add a couple of tablespoons of vegetable oil to the pan.
• When using acidic foods such as tomato or lemon juice in white bean dishes, it is better to introduce them into the dish after the beans themselves have been boiled down. If you do the opposite, the beans will not be quite delicate in taste.
• In order to fully experience the taste and aroma of beans, it is better to refrain from adding a large amount of spices to the dish.
• Cooked beans can be stored in the cold for four days. It is better to place it in a convenient container.

How to cook white beans, see the following video.